Chicken Stroganoff

PREP TIME: 30 mins | COOK TIME: 30 mins | TOTAL TIME: 1 hr | YIELD: 4-6 servings

This Stroganoff is one of the best recipes you’ll ever make! I use chicken to make this recipe instead of beef, and it’s as delicious!

INGREDIENTS

8 tbsp butter, divided (1 stick)

1 1/2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces

1 12-oz. package of egg noodles

1 lb. white button mushrooms, sliced

1 tsp freshly ground black pepper, divided

1 large onion, cut into vertical strips (about 8 oz. in weight)

1 tbsp Dijon mustard

1/4 c. all-purpose flour

1 c. chicken stock

1 c. sour cream

1/2 c. white wine, divided

Chopped fresh parsley for garnish

2 tsp kosher salt, divided

How to make Chicken Stroganoff

Step 1: Following the package directions, cook the noodles in a large pot of salted boiling water. Drain when done and set aside.

Step 2: Melt 3 tbsp of butter in a large skillet or saute pan on high heat. Add the mushrooms once the butter has melted along with 1 tsp salt and half tsp pepper. Cook for about 10 minutes, stirring until the mushrooms are nicely browned. Pour in a quarter cup of the wine. Deglaze the skillet, scraping the bottom. Into a large bowl, pour the mushrooms once the liquid has evaporated. Set aside.

Step 3: To the pan, add 2 more tbsp butter, then adjust the heat to medium. Add the onions once the butter has melted and saute for about 5 minutes until tender and beginning to brown. Transfer the onions to the bowl with the mushrooms.

Step 4: With the flour and the rest of the salt and pepper, toss the chicken pieces until completely coated.

Step 5: To the pan, add 2 more tbsp of butter along with half of the chicken pieces, making sure each piece is not touching the other. Cook the chicken for about 2 to 3 minutes on each side until completely cooked. Transfer the chicken pieces to the bowl with the mushrooms and onions.

Step 6: Add the rest of the tbsp butter. Let it melt, then add the rest of the chicken. Cook as directed and transfer to the same bowl.

Step 7: Pour in the rest of the wine and deglaze the pan, scraping the bottom. Add all the stock once the wine has evaporated, along with the contents of the bowl.

Step 8: Add in the mustard and sour cream once everything is hot and bubbly. Stir well and continue to cook for a couple of minutes until thickened. Take off the heat and serve the Chicken Stroganoff over the cooked noodles. If desired, garnish with some chopped parsley. Enjoy!

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Chicken Stroganoff

This Stroganoff is one of the best recipes you'll ever make! I use chicken to make this recipe instead of beef, and it's as delicious!

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Main Course

Cuisine French

Servings 6 people

Ingredients

  

• 8 tbsp butter divided (1 stick)
• 1 1/2 lbs boneless skinless chicken thighs, cut into 2-inch pieces
• 1 12- oz. package of egg noodles
• 1 lb. white button mushrooms sliced
• 1 tsp freshly ground black pepper divided
• 1 large onion cut into vertical strips (about 8 oz. in weight)
• 1 tbsp Dijon mustard
• 1/4 c. all-purpose flour
• 1 c. chicken stock
• 1 c. sour cream
• 1/2 c. white wine divided
• Chopped fresh parsley for garnish
• 2 tsp kosher salt divided

Instructions

 

• Following the package directions, cook the noodles in a large pot of salted boiling water. Drain when done and set aside.
• Melt 3 tbsp of butter in a large skillet or saute pan on high heat. Add the mushrooms once the butter has melted along with 1 tsp salt and half tsp pepper. Cook for about 10 minutes, stirring until the mushrooms are nicely browned. Pour in a quarter cup of the wine. Deglaze the skillet, scraping the bottom. Into a large bowl, pour the mushrooms once the liquid has evaporated. Set aside.
• To the pan, add 2 more tbsp butter, then adjust the heat to medium. Add the onions once the butter has melted and saute for about 5 minutes until tender and beginning to brown. Transfer the onions to the bowl with the mushrooms.
• With the flour and the rest of the salt and pepper, toss the chicken pieces until completely coated.
• To the pan, add 2 more tbsp of butter along with half of the chicken pieces, making sure each piece is not touching the other. Cook the chicken for about 2 to 3 minutes on each side until completely cooked. Transfer the chicken pieces to the bowl with the mushrooms and onions.
• Add the rest of the tbsp butter. Let it melt, then add the rest of the chicken. Cook as directed and transfer to the same bowl.
• Pour in the rest of the wine and deglaze the pan, scraping the bottom. Add all the stock once the wine has evaporated, along with the contents of the bowl.
• Add in the mustard and sour cream once everything is hot and bubbly. Stir well and continue to cook for a couple of minutes until thickened. Take off the heat and serve the Chicken Stroganoff over the cooked noodles. If desired, garnish with some chopped parsley. Enjoy!